Guam Pancakes - Get Recipe for Savory Corned Beef Hash

Hey there, fellow foodies! Are you ready to shake up your breakfast routine with something truly special? Forget your average sweet stack for a moment, because we're diving into the incredibly delicious world of Guam Pancakes with Corned Beef Hash. This isn't just any recipe for pancakes; it's a hearty, savory twist that combines tender potatoes and flavorful corned beef hash into a breakfast or brunch dish that's impossible to resist.
Imagine fluffy-on-the-inside, crispy-on-the-outside pancakes packed with savory goodness. It's easy to make, fantastic for using up any leftover corned beef, and bursting with flavor that will keep you full and happy. Whether you're looking for a unique St. Patrick's Day treat, a satisfying weekend brunch, or just a new way to enjoy corned beef and hash in a can, this beef potato recipe is about to become your new favorite. Get ready to discover a dish that’s simple to prepare but tastes like a culinary adventure!

Ingredients

• 2 cups leftover corned beef (shredded) – If you're using corned beef hash from can, see our Pro Tips below for prep!
• 2 medium russet potatoes (peeled, boiled, and mashed)
• 1/4 cup all-purpose flour
• 1 egg
• 1/4 cup chopped green onions
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp butter (for frying)

Directions

1. Prepare the Potatoes: First things first, get those russet potatoes ready. Boil them until they're super tender, then drain all the water completely. Mash them up really well and set them aside to cool down. You want them cool enough to handle without burning your fingers!
2. Mix the Batter: Grab a big bowl. Add your cooled mashed potatoes, the shredded corned beef, all-purpose flour, egg, chopped green onions, salt, and black pepper. Now, give it a good stir until everything is perfectly combined. Don't overmix, but make sure all the ingredients are happy together.
3. Cook the Pancakes: Heat a skillet over medium heat. Drop in the butter and let it melt and sizzle. Once it's shimmering, scoop about 2 tablespoons of your potato and corned beef mixture per pancake onto the skillet. Gently flatten each one with a spatula. Cook them for about 3-4 minutes per side, or until they're beautifully golden brown and wonderfully crispy. Repeat this process until you've used up all your delicious batter.
4. Serve: These pancakes are fantastic on their own, but for an extra special touch, serve them with a generous dollop of sour cream or a perfectly fried egg on top. Talk about added richness!